Nothing beats a warm lamb stew on a rainy day! This dish is a hearty, spiced but sweet one. A cosy meal that will get your family or guests wanting more.
Green seasoning is a blend of herbs from the Caribbean, blended and stored in the refrigerator, can be used as a marinade for meats, stews, curries, and rice dishes.
The lamb Stew recipes vary from household to household and from island to island. Check out my recipe below
Green seasoning ingredients
- 1 small onion, chopped
- 5-7 garlic cloves
- 1 green bell pepper, chopped
- A piece fresh ginger
- 1 bunch spring onions, sliced
- 1 bunch coriander
- Some fresh thyme, leaves only
- Small bunch fresh oregano, dried will work too
- 1-2 scotch bonnet
- 1/4 cup fresh lime juice, from about 3-4 limes
- 1/4 cup red wine vinegar or white
- Salt, to taste
Put all ingredients into a blender and grind until it becomes almost like a paste. Can leave in fridge up to two weeks!
Lamb Stew ingredients
- 600g diced lamb
- Vegetable oil
- 3-5tbsp brown sugar
- 2 potatoes, chopped
- 3 carrots, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- Fresh thyme
- Salt and pepper, to taste
- A few spoons of green seasoning
Marinate lamb with green seasoning and leave in fridge over night.
Heat vegetable oil into a large pan, add brown sugar. Once melted put in seasoned lamb and let it brown. You have to stir regularly because sugar can burn easily.
Add a few cups of water and allow to cook for 45 minutes – 1hour with lid on. If meat begins to stick stir well and add more water.
Put in all veg and some more water and cook for another 30-45 minute’s or until cooked.
Serve with rice or dumplings!
Enjoy your Lamb Stew
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